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"I was surprised how much our family loves this recipe since we are not vegetarians.. It is a fast and light dish perfect for weekday dinners. I substitute oatmeal, which I have on hand, for the breadcrumbs and they were great. Mushroom burgers have become a family favorite."

"I used portobello mushrooms instead of white (have made them both ways and prefer the portobellos). Dicing the mushrooms and onions super fine and uniform helps them hold their shape. I also put them in the freezer for 10 minutes after patting them out to help them hold shape in the pan. I cooked for 5 minutes on each side. If you expect them to taste like a hamburger, you'll be disappointed. In their own right, they are flavorful and delicious but not the same as ground beef. They're great warmed in the microwave for lunch the next day. I find them quite filling for the calories. Italian bread crumbs instead of plain can also be used to boost flavor. I have added these to my monthly recipe rotation."